Roasted Squash & Sage Pita Pizzas
Ingredients
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1 Butternut Squash (about 2.5lbs) halved, seeded, sliced into 1-inch chunks
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16 Fresh Sage Leaves, minced, divided in 1/2
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4 T Walnut Oil, divided
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1 t Coarse Sea Salt, divided
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1 t Dried Oregano
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1/4 t Crushed Red Pepper Flakes
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2 Large Cloves Garlic, minced
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1 28oz can Diced Tomatoes
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1/2 t Balsamic Vinegar
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8oz Fresh Mozzarella Cheese, thinly sliced or shredded
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6 Whole Grain Pita Bread Pockets, cut in 1/2
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Parmesan Cheese, for garnish
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Crushed Red Pepper Flakes, for garnish
Directions
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Preheat oven to 425. Lightly oil a baking dish& add ¼ cup water.
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In a large bowl, combine squash, half the minced sage, 2 T oil and ½ t salt; toss well.
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Transfer squash to prepared baking dish and roast, uncovered, for 35-40 minutes, until fork-tender, stirring every 10 minutes for even browning.
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While squash is roasting, in a medium saucepan combine remaining oil, remaining salt, oregano, red pepper flakes and garlic. Increase heat to medium-high and sauté for 1 minute, stirring frequently. Stir in tomatoes with juices, increase heat to a boil. After 30 seconds reduce heat and simmer until thick, stirring every few minutes. Add balsamic vinegar, stir for an additional minute, and remove from heat. Taste and add salt, if necessary.
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Reduce heat to 400. Place pita halves on baking sheets and bake for 2-3 minutes, until lightly toasted. Remove from oven. Watch out – they can burn fast!
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Spread each pita half with about ¼ cup tomato sauce. Add squash over tomato sauce on each pita and top with mozzarella slices. Sprinkle with remaining minced sage, Parmesan Cheese and red pepper flakes. Bake 8-10 minutes, until cheese melts. Enjoy!
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Note: You could also add 3 cups frozen spinach when sautéing the garlic or toss in some kalamata olives when thickening up the tomato sauce.
Recipe from Leslie J Stullken
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